Try this amazing dairy-free Lemon-Olive Oil Tartlets by @food52 this weekend! There is no simpler lemon tart recipe! 🍋🍋🍋🚫🐮 📷: @chezlarae
INGREDIENT CRUST 👇🏻👇🏻
-250 gr all purpose flour -1 teaspoon fine sea salt -60 ml extra virgin olive oil -120 cold water
INGREDIENTS FILLING 👇🏻👇🏻
-160 gr sugar
-160 ml freshly squeezed lemon juice (about 3-4 large lemons) -2 large eggs
-1 tablespoon lemon zest -1 pinch of sea salt -2 tablespoon extra virgin olive oil
METHOD FOR CRUST 👇🏻👇🏻
1. Combine the flour and salt in a medium mixing bowl, and add the oil and water.
2. Mix with a fork until just combined
3. Transfer to a work surface and knead lightly until the dough comes together into a ball
4. Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan.
5. Transfer the dough carefully into the prepared pan and line it in neatly.
6. Trim the excess dough with a knife
7. Place the pan in the fridge for 30 minutes to rest
8. Preheat the oven to 175C, insert the pan and bake for 15 minutes, until lightly golden.
METHOD FOR FILLING 👇🏻👇🏻
1.Wisk together the sugar, lemon juice, eggs, lemon zest, and salt in a medium saucepan
2.Place over medium heat and continue to stir with the wisk until the suger dissolves. This takes about 5 minutes
3. Switch to a spoon, and continue to cook the mixture, stirring periodically, until the mixture thickens and tiny bubbles begin to break to the surface. Cook for 1 to 2 minutes more, while stirring
4. Slowly add the olive oil, 1 tablespoon at a time, mixing after each addition until the oil is fully blended into the mixture.
5. After 10-15 minutes, run a finger down the back of the spoon – if a clean line on the spoon remains, the curd is ready.
6. Grab a fine mesh strainer over a clean non-reactive bowl or wide-mouthed glass jar. Pour the curd through the strainer to remove any solids
7. Fill the tart with the mixture and allow to cool slightly, then refrigerate until solid.
8. Enjoy! 😋
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